Cornbread Stuffing With Pecans And Cider

Directions

1. 1. Heat the bacon fat or possibly vegetable oil in a large skillet over medium-high heat. Add in the celery and onion and saute/fry till soft and translucent/soft, about 7 to 10 min.
2. 2. On a cookie sheet, toast pecans at 375 F, 5 to 7 min.
3. 3. In a large bowl, mix the sauteed vegetables together with the cornbread stuffing crumbs. Fold in the pecans and grnd sage.
4. 4. In a small saucepan, combine the cider or possibly juice and butter; heat over medium heat till the butter is completely melted. Pour over the stuffing mix, mixing well. Season the stuffing with salt and pepper.
5. 5. Stuff turkey cavities immediately before roasting. Place any remaining stuffing in buttered casserole and bake at 325 F till warm and crusty, about 45 to 60 min.
6. Makes sufficient stuffing for a 16- to 20-lb. turkey.
7. *Nutritional information based on stuffing baked in casserole dish, not in turkey cavity.